Earlier this week I spotted a photo spread at the TasteSpotting blog featuring these scrumptious White Chocolate Cranberry Cookies and I was anxious to try the recipe. I made a minor change to the recipe, adding hazelnuts and an increased amount of white chocolate chunks and cranberry (couldn’t help myself). The pictures may have enticed me to try this simple cookie recipebut the taste and texture of these White Chocolate, Cranberry and Hazelnut Cookies left me begging for more!

If you enjoy indulging in White Chocolate these cookies are tailor made for you. Not only does the recipe call for white chocolate chunks but it also calls for melted white chocolate to be added to the cookie dough. It’s the perfect flavour boost for White Chocolate Lovers.

The original recipe called for macadamia nuts but TasteSpotting substituted the nuts with cranberries. I love nuts and wanted to add them back in but of course as luck would have it I had every nut you can possibly think of in the house but not the prized ingredient, macadamia. I turned to my trusted Flavor Bible for inspiration and I learned that combining white chocolate with cranberry and hazelnuts makes a wonderful flavour combination.

They say “the proof is in the pudding“ and in this case the “White Chocolate, Cranberry and Hazelnut cookie“, not only is it the perfect combination of flavours but also an amazing textural contrast.

With every bite you get the wonderful crunch from the toasted hazelnut, the sweet, chewy cranberry, the soft melt-in-your-mouth white chocolate chunks and to round it all off the flavourful white chocolate infused soft cookie crumb. Decadence at it’s best!

29 Responses to “White Chocolate, Cranberry and Hazelnut Cookies”

I love it! Cocoa butter galore ;-) These look spectacular and decadent! I’ve always been a weakling for white chocolate macadamia nuts. However, I don’t each macadamia nuts much anymore. Hazelnuts are actually my favorite now! So, I can’t wait to make these! And yes, I totally understand the whole adding MORE than the recipe called for :-)

Holy guacamole! These cookies are the tastiest I’ve ever seen!…and they include some of my favorite ingredients! Too bad it’s late at night now cause I’d love to try this recipe!
Wonderful pictures, btw.

Hi Laura, a couple of days. I would recommend portioning out the dough and freezing if you’d like to keep the dough the freshest. Make sure to place in airtight container or resealable bag so that it doesn’t absorb odours. If you freeze opposed to keeping in the refrigerator you could store for about 1 month.